CN102228210A - Purple sweet potato food and method for preparing same - Google Patents
Purple sweet potato food and method for preparing same Download PDFInfo
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- CN102228210A CN102228210A CN2011101365837A CN201110136583A CN102228210A CN 102228210 A CN102228210 A CN 102228210A CN 2011101365837 A CN2011101365837 A CN 2011101365837A CN 201110136583 A CN201110136583 A CN 201110136583A CN 102228210 A CN102228210 A CN 102228210A
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Abstract
The invention discloses purple sweet potato food and a method for preparing the same. The purple sweet potato food comprises purple sweet potatoes, citric acid in color protection effective amount, common salt in color protection effective amount, sugar in sugar degree-adjusting effective amount and any peel-hanging material, wherein the water content in the purple sweet potato food is lower than 30 weight percent. The production process of the purple sweet potato food mainly comprises the followings steps: preparation of materials, color protection, mashing, sugar addition, forming, baking and the like. The purple sweet potato food has a quite good taste, can be eaten very convenient, and is suitable to be sold in market.
Description
Technical field
The present invention relates to a kind of purple potato food of novelty, the invention still further relates to the preparation method of this purple potato food (for example purple potato food of quick-frozen).Existing purple potato series products has tangible difference and characteristics on purple potato food of quick-frozen of the present invention and the market.
Background technology
The true name of purple potato mountain, river purple is introduced China by Japan, has special health care.In the anticancer vegetables that Japanese national vegetables DKFZ announces recently, rank first.Purple potato content of cellulose height, this class material can increase faecal volume, promotes enterogastric peristalsis, the mucus, pneumatosis and the putrefaction that are detained in the cleaning enteric cavity, noxious material in the defecate and carcinogen keep stool unimpeded, improve digestive tract environment, prevent the generation of enterogastric diseases.Measure according to Institute of Analysis of Southern Yangtze University of the Ministry of Education of the state, the constituent content of mountain, river purple (μ g/g) is: zinc 4.11, iron 8.49, copper 2.44, manganese 1.34, calcium 446, selenium 0.0054; China's potato peaceful purple No. 1 constituent content (μ g/g) of breeding thus is: zinc 2.49, iron 6.23, copper 2.58, manganese 1.63, calcium 320, selenium 0.0071.In the purple potato zinc, iron, copper, manganese, calcium, selenium be natural, and iron, calcium content extra-high-speed.And selenium and iron are human body antifatigue, anti-ageing, the essential elements of enriching blood, has the good health care function, easily be absorbed by the body, stay in the serum effectively, repair cardiac muscle, strengthen immunity of organisms, remove the free radical that produces cancer in the body, suppress the division and the growth of the synthetic and cancer cell of DNA in the cancer cell, the generation of diseases such as prevention cancer of the stomach, liver cancer.Therefore, purple potato has the good health care function, is the first-elected health food in current nuisanceless, green, the organic food.
Present purple potato series products domestic market is also rare.The purple potato food of this class for example after vacuum frying or dehydration, adheres to various flavorings, does not perhaps carry out seasoning and directly packs.The purple potato Egg Tarts released of McDonald and for example, these purple potato food are liked by consumers in general very owing to added the healthy element of purple potato once releasing.But these food are owing to the oil content height, and the shelf-life, short the grade also had certain limitation.
In order to develop new purple potato food, for example, Chinese patent application numbers 200510122472.5 has been announced a kind of production method of purple potato beam as novel snack.Its raw material comprises ultra-fine sea-tangle powder, purple potato, xylo-oligosaccharide, and its basic model shape is various difform sugared beans forms, and extended pattern is the jam of fluid pasty state.It is health food of primary raw material and preparation method thereof that Chinese patent application numbers 200910067577.3 discloses with purple potato and blueberry, with purple potato and blueberry is the health food of primary raw material, purple potato and 10-50 weight portion blueberry with the 10-50 weight portion are primary raw material, add purple potato leaf, purple potato stem, blueberry leaf, blueberry flower or black pearl tomato again, and the pure natural raw material cordyceps militaris fruit body that from motherland's medicine treasure-house, filters out etc., extracting methods such as employing microwave are made with extra care and are formed.Above-mentioned two kinds of methods demonstrate fully the variation of the purple potato product development of class, to satisfy people's difference hobby.Yet this area wishes that still new purple tuber crops food is arranged, and is not particularly mainly comprised the food of other raw-food material by purple potato preparation basically, and wishes that the new purple tuber crops food of this class has good mouthfeel.
Summary of the invention
The objective of the invention is to develop novel purple tuber crops food, particularly mainly do not comprise the food of other raw-food material basically, and wish that the new purple tuber crops food of this class has good mouthfeel by purple potato preparation.
The inventor finds, with purple potato is main raw material(s), through a series of preparation technologies of the present invention, can successfully make the main food that does not comprise other raw-food material by purple potato basically, this new purple tuber crops food has good mouthfeel, edible also very convenient, but also can be fit to market sale.
For this reason, first aspect present invention provides a kind of purple potato food, and it is that raw material is made with light violet potato mainly.
The purple potato food that provides according to first aspect present invention, wherein comprise purple potato, protect the citric acid of look effective dose, the edible salt (sodium chloride) that protects the look effective dose, the sugar (this sugar is selected from sucrose, maltose, xylitol and combination thereof) of transferring the pol effective dose and the extension leather material of choosing wantonly, and wherein moisture is lower than 30wt% (preferably be lower than 26wt%, be lower than 22wt%).
According to the purple potato food that first aspect present invention provides, the sugar of wherein said accent pol effective dose is the liquid glucose of 50～70% sucrose, maltose or xylitol.In one embodiment, the pol of wherein said purple potato food is in the scope of 30-50%.In one embodiment, the sugar of wherein said accent pol effective dose with the sugar degree regulation of mashed potatoes in the scope of 30-50%.
According to the purple potato food that first aspect present invention provides, wherein said extension leather material comprises: the purple potato of the red bean paste of 20-70 weight portion, 10-30 weight portion.
According to the purple potato food that first aspect present invention provides, it is the purple potato food of quick-frozen.
According to the purple potato food that first aspect present invention provides, it is prepared by the production technology that may further comprise the steps basically:
A) material preparation step: light violet potato is cleaned, removes the peel;
B) protect the look step: will remove the peel purple potato and be cut into piece or bar, soak with colour protecting liquid, clean with water rinse again;
C) system mud step: will be in good time through the purple potato boiling of protecting the look processing, toast again to remove part moisture, in system mud machine, purple potato is made uniform mashed potatoes again;
D) transfer sugared step: the pol of using the sugar adjusting mashed potatoes of transferring sugared usefulness;
E) forming step: make through the mashed potatoes of transferring sugar and in forming machine, make suitable shape (for example rugby shape, elliposoidal, oblate sphere etc.) and individual weight;
F) baking procedure: make the purple potato of moulding put into barn,, remove most of moisture, promptly 70-90 ℃ of baking 1-2 hour.
According to the purple potato food that first aspect present invention provides, it is prepared by the production technology that may further comprise the steps:
A) material preparation step: select good light violet potato, again this light violet potato is cleaned, removes the peel;
B) protect the look step: will remove the peel purple potato and be cut into piece or bar, soak with colour protecting liquid, clean with water rinse again;
C) system mud step: will be in good time through the purple potato boiling of protecting the look processing, make moisture be controlled at 70-75% 70-90 ℃ of baking again, in system mud machine, purple potato is made uniform mashed potatoes again;
D) transfer sugared step: the pol of using the sugar adjusting mashed potatoes of transferring sugared usefulness;
E) forming step: make through the mashed potatoes of transferring sugar and in forming machine, make suitable shape (for example rugby shape, elliposoidal, oblate sphere etc.) and individual weight;
F) baking procedure: make the purple potato of moulding put into barn,, remove most of moisture 70-90 ℃ of baking 1-2 hour;
And optional,
G) hang the skin step: use the extension leather material soup of the water of the purple potato of the red bean paste that comprises the 20-70 weight portion, 10-30 weight portion and 20-50 weight portion, the purple potato after step f) is handled is hung skin;
H) secondary baking step: 150-240 ℃ of baking 5-15 minute, make hang skin liquid firm hang over surface, cooling;
I) packing, sterilization and quick-frozen step: the purple potato of hanging skin and cooling is vacuumized and the inflated with nitrogen packing, sterilization, quick-frozen.
According to the purple potato food that first aspect present invention provides, it is prepared by the production technology that may further comprise the steps:
A) material preparation step: select good light violet potato, again this light violet potato is cleaned, removes the peel;
B) protect the look step: will remove the peel purple potato and be cut into piece or bar, soak 15-20 minute with colour protecting liquid, clean with water rinse again;
C) system mud step: will make moisture be controlled at 70-75% in 2-5 hour 70-90 ℃ of baking again through protecting purple potato that look handles in 100 ℃ hot water boiling 8-15 minute, and in system mud machine, purple potato be made uniform mashed potatoes again;
D) transfer sugared step: use 50～70% sucrose, maltose or xylitol liquid glucose, the pol of allocating mashed potatoes is in the scope of 30-50%;
E) forming step: make through the mashed potatoes of transferring sugar and make suitable shape (for example rugby shape, elliposoidal, oblate sphere etc.) and individual weight in forming machine, the finished product substance is controlled between the 8-15g;
F) baking procedure: make the purple potato of moulding put into barn,, remove most of moisture 70-90 ℃ of baking 1-2 hour;
And optional,
G) hang the skin step: use the extension leather material soup of the water of the purple potato of the red bean paste that comprises the 20-70 weight portion, 10-30 weight portion and 20-50 weight portion, the purple potato after step f) is handled is hung skin;
H) secondary baking step: 150-240 ℃ of baking 8-12 minute, make hang skin liquid firm hang over the surface, 20-25 ℃ of cooling;
I) packing, sterilization and quick-frozen step: the purple potato of hanging skin and cooling is vacuumized and the inflated with nitrogen packing, sterilization enters freeze tunnel rapidly and carries out quick-frozen, promptly.
In an embodiment of the described purple potato food of first aspect present invention, this purple potato food is to use and comprises what system mud step obtained, described system mud step consists essentially of: the purple potato through protecting the look processing is carried out boiling, baking also makes moisture be controlled at 70-75%, in system mud machine purple potato is made uniform mashed potatoes again.
Second aspect present invention provides the method for the purple potato food of preparation (for example described purple potato food of the arbitrary embodiment of first aspect present invention), and this method may further comprise the steps:
A) material preparation step: light violet potato is cleaned, removes the peel;
B) protect the look step: will remove the peel purple potato and be cut into piece or bar, soak with colour protecting liquid, clean with water rinse again;
C) system mud step: will be in good time through the purple potato boiling of protecting the look processing, toast again to remove part moisture, in system mud machine, purple potato is made uniform mashed potatoes again;
D) transfer sugared step: the pol of using the sugar adjusting mashed potatoes of transferring sugared usefulness;
E) forming step: make through the mashed potatoes of transferring sugar and in forming machine, make suitable shape (for example rugby shape, elliposoidal, oblate sphere etc.) and individual weight;
F) baking procedure: make the purple potato of moulding put into barn,, remove most of moisture, promptly 70-90 ℃ of baking 1-2 hour.
According to the method for second aspect present invention, it may further comprise the steps:
A) material preparation step: select good light violet potato, again this light violet potato is cleaned, removes the peel;
B) protect the look step: will remove the peel purple potato and be cut into piece or bar, soak with colour protecting liquid, clean with water rinse again;
C) system mud step: will be in good time through the purple potato boiling of protecting the look processing, make moisture be controlled at 70-75% 70-90 ℃ of baking again, in system mud machine, purple potato is made uniform mashed potatoes again;
D) transfer sugared step: the pol of using the sugar adjusting mashed potatoes of transferring sugared usefulness;
E) forming step: make through the mashed potatoes of transferring sugar and in forming machine, make suitable shape (for example rugby shape, elliposoidal, oblate sphere etc.) and individual weight;
F) baking procedure: make the purple potato of moulding put into barn,, remove most of moisture 70-90 ℃ of baking 1-2 hour;
And optional,
G) hang the skin step: use the extension leather material soup of the water of the purple potato of the red bean paste that comprises the 20-70 weight portion, 10-30 weight portion and 20-50 weight portion, the purple potato after step f) is handled is hung skin;
H) secondary baking step: 150-240 ℃ of baking 5-15 minute, make hang skin liquid firm hang over surface, cooling;
I) packing, sterilization and quick-frozen step: the purple potato of hanging skin and cooling is vacuumized and the inflated with nitrogen packing, sterilization, quick-frozen.
According to the method for second aspect present invention, it may further comprise the steps:
A) material preparation step: select good light violet potato, again this light violet potato is cleaned, removes the peel;
B) protect the look step: will remove the peel purple potato and be cut into piece or bar, soak 15-20 minute with colour protecting liquid, clean with water rinse again;
C) system mud step: will make moisture be controlled at 70-75% in 2-5 hour 70-90 ℃ of baking again through protecting purple potato that look handles in 100 ℃ hot water boiling 8-15 minute, and in system mud machine, purple potato be made uniform mashed potatoes again;
D) transfer sugared step: use 50～70% sucrose, maltose or xylitol liquid glucose, the pol of allocating mashed potatoes is in the scope of 30-50%;
E) forming step: make through the mashed potatoes of transferring sugar and make suitable shape (for example rugby shape, elliposoidal, oblate sphere etc.) and individual weight in forming machine, the finished product substance is controlled between the 8-15g;
F) baking procedure: make the purple potato of moulding put into barn,, remove most of moisture 70-90 ℃ of baking 1-2 hour;
And optional,
G) hang the skin step: use the extension leather material soup of the water of the purple potato of the red bean paste that comprises the 20-70 weight portion, 10-30 weight portion and 20-50 weight portion, the purple potato after step f) is handled is hung skin;
H) secondary baking step: 150-240 ℃ of baking 8-12 minute, make hang skin liquid firm hang over the surface, 20-25 ℃ of cooling;
I) packing, sterilization and quick-frozen step: the purple potato of hanging skin and cooling is vacuumized and the inflated with nitrogen packing, sterilization enters freeze tunnel rapidly and carries out quick-frozen, promptly.
Method according to second aspect present invention, wherein said purple potato food comprises purple potato, protects the citric acid of look effective dose, protects the edible salt (sodium chloride) of look effective dose, the sugar (this sugar is selected from sucrose, maltose, xylitol and combination thereof) of transferring the pol effective dose and the extension leather material of choosing wantonly, and wherein moisture is lower than 30wt% (preferably be lower than 26wt%, be lower than 22wt%).
According to the method for second aspect present invention, the sugar of wherein said accent pol effective dose is the liquid glucose of 50～70% sucrose, maltose or xylitol.In one embodiment, the sugar of wherein said accent pol effective dose with the sugar degree regulation of mashed potatoes in the scope of 30-50%.
In one embodiment, purple potato food of the present invention can be produced by following technological process basically: the peeling of light violet potato is cleaned---〉and is protected look---〉boiling---〉baking---〉system mud---〉and transfer sugar---〉moulding---〉once toast---〉to hang skin---〉secondary baking---〉metal detection---〉cooling packing---〉microwave disinfection---〉quick-frozen---〉and check puts in storage.
Arbitrary embodiment of either side of the present invention can make up with other embodiment, as long as they contradiction can not occur.In addition, in arbitrary embodiment of either side of the present invention, arbitrary technical characterictic goes for this technical characterictic in other embodiment, as long as they contradiction can not occur.
All documents that the present invention quoted from, their full content is incorporated this paper by reference into, and if the expressed implication of these documents and the present invention when inconsistent, be as the criterion with statement of the present invention.In addition, various terms and phrase that the present invention uses have the general sense of well known to a person skilled in the art, nonetheless, the present invention still wishes at this more detailed description and interpretation to be made in these terms and phrase, term of mentioning and phrase are as the criterion with the implication that the present invention was explained if any inconsistent with known implication.
As described in the present invention, term " colour protecting liquid " is that French fries or the potato piece in the purple potato food production of pointer the present invention protects the look processing, so that final products have and the close color of natural purple potato.In one embodiment of the invention, comprise in this colour protecting liquid: citric acid, sodium chloride (food additives that perhaps comprise sodium chloride, for example used edible salt of the present invention) and water.In one embodiment of the invention, comprise in this colour protecting liquid: 0.1-2% citric acid, 0.3-3% sodium chloride and water.In one embodiment of the invention, comprise in this colour protecting liquid: 0.2-1% citric acid, 0.5-2% sodium chloride and water.In one embodiment of the invention, comprise in this colour protecting liquid: 0.2-0.8% citric acid, 0.5-1.5% sodium chloride and water.Those skilled in the art understand, protect in the look processing procedure, though French fries or potato piece soak through colour protecting liquid, the colour protecting liquid composition that French fries or potato piece suck for example sodium chloride or citric acid amount is more limited, and this limited amount also is that those skilled in the art can expect according to existing knowledge; Therefore, the term implication of " protecting the look effective dose " can be protected look according to the present invention and handled and easily understand.Yet should be pointed out that " although protecting the look effective dose " citric acid and sodium chloride relative quantity are few, can detect its concrete amount by relevant method, for example by the HPLC method etc.In one embodiment of the invention, term " edible salt " is meant sodium chloride or comprises the food additives of sodium chloride.
As described in the present invention, term " moisture is lower than " is used for limiting the amount of moisture of the purple potato food of the present invention, when for example mentioning " moisture is lower than 30% ", be meant that moisture is defined as below 30%, those skilled in the art understand, it is not unlimited low being lower than 30%, but lower but can be away from 30% than 30%.In one embodiment, the present invention behind a baking procedure moisture at 26-30%.In one embodiment, the present invention behind a baking procedure moisture at 20-26%.In one embodiment, the present invention behind a baking procedure moisture at 10-20%.In one embodiment, the present invention behind a baking procedure moisture at 10-30%.In one embodiment, the present invention behind a baking procedure moisture at 15-30%.
In one embodiment of the invention, the purple potato food of the present invention is in system mud step process, and the purple potato after the boiling is through baking and make moisture be controlled at 70-75%.
In one embodiment of the invention, the purple potato food of the present invention is made by may further comprise the steps basically: protect look, system mud, transfer sugar, moulding, baking.In one embodiment of the invention, the purple potato food of the present invention is made by may further comprise the steps basically: protect look, system mud, transfer sugar, moulding, baking, and in system mud step process, make purple potato after the boiling through baking and make moisture be controlled at 70-75%.In one embodiment of the invention, the purple potato food of the present invention is made by may further comprise the steps basically: protect look, system mud, transfer sugar, moulding, baking, in system mud step process, make purple potato after the boiling through baking and make moisture be controlled at 70-75%, and (for example, moisture is 10-30%, 15-30% to be lower than 30% in final baking back moisture, 26-30%, 20-26% or 10-20%).
Purple potato food provided by the invention has good especially characteristics, and for example product can present the rugby ball shape of natural small purple sweet potatoes, and is small and exquisite lovely, and this product can directly eat through after the heating using microwave.Particularly, the purple potato food of the present invention soft mouth feel is sweet, with the delicate fragrance of light purple potato.Thereby can bring the quick-frozen food of nutrition, health, delicious food to consumers in general.
The specific embodiment
Can further describe the present invention by the following examples, yet scope of the present invention is not limited to following embodiment.One of skill in the art can understand, and under the prerequisite that does not deviate from the spirit and scope of the present invention, can carry out various variations and modification to the present invention.The present invention carries out generality and/or concrete description to the material and the test method that are used in the test.Though for realizing that employed many materials of the object of the invention and method of operating are well known in the art, the present invention still does detailed as far as possible description at this.
Embodiment 1: prepare purple potato food
Step is as follows:
1, selects no small holes caused by worms, corrupt, the free of contamination light violet potato of nothing, clean the silt and the foreign matter on purple potato surface with the clear water machine.All remove purple potato epidermis and blackspot clean with skinning machine.Clean the raw material Superficial Foreign Body with the secondary cleaning machine, the purple potato secondary peeling that optionally will clean up, clean to guarantee peeling, immaculate.
2, protect look: be cut into uniform French fries with cutting cutter, protect look with colour protecting liquid, the colour protecting liquid proportioning is that 150kg water, 0.6kg citric acid and 1.5kg edible salt mix, and 80kg potato piece was protected look 15 minutes, and colour protecting liquid will soak the potato piece fully, and is clean with the clear water rinsing.
3, boiling: in 100 ℃ hot water boiling 8-15 minute.
4, baking: 70 ℃ were toasted 2 hours, and moisture is controlled at about 70%, and it is cool stand-by to dry in the air.
5, system mud: utilize system mud machine, the potato piece is made uniform mashed potatoes.
6, transfer sugar: adopt 50% sucrose liquid glucose, the pol of allocating mashed potatoes mixes 30%.
7, moulding: utilize make-up machine to be shaped to rugby shape, shape, the finished product substance is controlled at 8g ± 0.2g.
8, once baking: the purple potato of moulding is put into 70 ℃ of barns, toasted 2 hours, remove most of moisture (the about 27wt% of moisture) in the raw material.
9, hang skin: hang the red bean paste that skin liquid has 20 weight portions, the water of 20 weight portions, 10 weight portion purple sweet potato powders are made, and hang skin and make finished surface form the layer of even purple, and are approaching with raw material.
10, secondary baking: 150 ℃, toasted 12 minutes, make hang skin liquid firm hang over the surface.
11, metal machine testing: Fe≤1.2mm stainless steel≤2.5mm.
12, cooling packing: product is put into 20-25 ℃ cools off half an hour, vacuum nitrogen filling gas bag dress.
13, microwave disinfection: adopt the speed of 800-1000r/min, 5-7 props up the microwave light source and carries out microwave disinfection.
14, quick-frozen: purple potato enters freeze tunnel rapidly through after cooling, carries out quick-frozen, goes into-18 ℃ of freezers after packing finishes and preserves.
After testing, the purple potato food of present embodiment preparation has very good mouldability and is particularly suitable in market for example supermarket sale, and special mouthfeel is soft, sweet.
Embodiment 2: prepare purple potato food
Step is as follows:
1, selects no small holes caused by worms, corrupt, the free of contamination light violet potato of nothing, clean the silt and the foreign matter on purple potato surface with the clear water machine.All remove purple potato epidermis and blackspot clean with skinning machine.Clean the raw material Superficial Foreign Body with the secondary cleaning machine, the purple potato secondary peeling that optionally will clean up, clean to guarantee peeling, immaculate.
2, protect look: be cut into uniform French fries with cutting cutter, protect look with colour protecting liquid, the colour protecting liquid proportioning is that 150kg water, 0.6kg citric acid and 1.5kg edible salt mix, and 150kg potato piece was protected look 20 minutes, and colour protecting liquid will soak the potato piece fully, and is clean with the clear water rinsing.
3, boiling: in 100 ℃ hot water boiling 8-15 minute.
4, baking: 90 ℃ were toasted 5 hours, and moisture is controlled at about 75%, and it is cool stand-by to dry in the air.
5, system mud: utilize system mud machine, the potato piece is made uniform mashed potatoes.
6, transfer sugar: adopt 70% maltose liquid glucose, the pol of allocating mashed potatoes mixes 50%.
7, moulding: utilize make-up machine to be shaped to elliposoidal, the finished product substance is controlled at 15g ± 0.4g.
8, once baking: the purple potato of moulding is put into 90 ℃ of barns, toasted 1 hour, remove most of water (the about 19wt% of moisture) in the raw material.
9, hang skin: hang the red bean paste that skin liquid has 70 weight portions, the water of 50 weight portions, 30 weight portion purple sweet potato powders are made, and hang skin and make finished surface form the layer of even purple, and are approaching with raw material.
10, secondary baking: 240 ℃, toasted 12 minutes, make hang skin liquid firm hang over the surface.
11, metal machine testing: Fe≤1.2mm stainless steel≤2.5mm.
12, cooling packing: product is put into 20-25 ℃ cools off half an hour, vacuum nitrogen filling gas bag dress.
13, microwave disinfection: adopt the speed of 800-1000r/min, 5-7 props up the microwave light source and carries out microwave disinfection.
14, quick-frozen: purple potato enters freeze tunnel rapidly through after cooling, carries out quick-frozen, goes into-18 ℃ of freezers after packing finishes and preserves.
After testing, the purple potato food of present embodiment preparation has very good mouldability and is particularly suitable in market for example supermarket sale, and special mouthfeel is soft, sweet.
Comparative preparation example 1:
The preparation technology of reference example 1, difference replace with the mixed material that comprises following three with the purple potato of raw material: purple potato 85 weight portions, ultra-fine sea-tangle powder 8 weight portions, xylo-oligosaccharide 7 weight portions.After testing, the purple potato food mouthfeel of preparation example 1 production is strong.
Comparative preparation example 2:
The preparation technology of reference example 2, difference replace with the purple potato of raw material to comprise following the two mixed material: purple potato 50 weight portions, blueberry 50 weight portions.After testing, the purple potato food mouthfeel of preparation example 2 productions is strong.
Comparative preparation example 3:
Substantially be reference example 1, difference is to make moisture be controlled at 65% in the baking of step 4.The purple potato food that obtains has tooth gluing sense.In addition, moisture is controlled at similar results was also arranged in 60% o'clock.And it is strong to make moisture be controlled at 55% purple potato food mouthfeel when following.
Comparative preparation example 4:
Substantially be reference example 2, difference is to make moisture be controlled at 80% in the baking of step 4.The purple potato food mouthfeel that obtains still can, but yielding in the subsequent treatment process after moulding.
Claims (10)
1. a purple potato food wherein comprises purple potato, protects the citric acid of look effective dose, the edible salt that protects the look effective dose, the sugar of transferring the pol effective dose and optional extension leather material, and wherein moisture is lower than 30wt%.
2. the purple potato food of claim 1, the sugar of wherein said accent pol effective dose are the liquid glucoses of 50～70% sucrose, maltose or xylitol.
3. the purple potato food of claim 1, the sugar of wherein said accent pol effective dose with the sugar degree regulation of mashed potatoes in the scope of 30-50%.
4. the purple potato food of claim 1, wherein said extension leather material comprises: the purple potato of the red bean paste of 20-70 weight portion, 10-30 weight portion.
5. each purple potato food of claim 1 to 4, it is prepared by the production technology that may further comprise the steps:
A) material preparation step: light violet potato is cleaned, removes the peel;
B) protect the look step: will remove the peel purple potato and be cut into piece or bar, soak with colour protecting liquid, clean with water rinse again;
C) system mud step: will be in good time through the purple potato boiling of protecting the look processing, toast again to remove part moisture, in system mud machine, purple potato is made uniform mashed potatoes again;
D) transfer sugared step: the pol of using the sugar adjusting mashed potatoes of transferring sugared usefulness;
E) forming step: make through the mashed potatoes of transferring sugar and in forming machine, make suitable shape (for example rugby shape, elliposoidal, oblate sphere etc.) and individual weight;
F) baking procedure: make the purple potato of moulding put into barn,, remove most of moisture, promptly 70-90 ℃ of baking 1-2 hour.
6. each purple potato food of claim 1 to 4, it is prepared by the production technology that may further comprise the steps:
A) material preparation step: select good light violet potato, again this light violet potato is cleaned, removes the peel;
B) protect the look step: will remove the peel purple potato and be cut into piece or bar, soak with colour protecting liquid, clean with water rinse again;
C) system mud step: will be in good time through the purple potato boiling of protecting the look processing, make moisture be controlled at 70-75% 70-90 ℃ of baking again, in system mud machine, purple potato is made uniform mashed potatoes again;
D) transfer sugared step: the pol of using the sugar adjusting mashed potatoes of transferring sugared usefulness;
E) forming step: make through the mashed potatoes of transferring sugar and in forming machine, make suitable shape (for example rugby shape, elliposoidal, oblate sphere etc.) and individual weight;
F) baking procedure: make the purple potato of moulding put into barn,, remove most of moisture 70-90 ℃ of baking 1-2 hour;
And optional,
G) hang the skin step: use the extension leather material soup of the water of the purple potato of the red bean paste that comprises the 20-70 weight portion, 10-30 weight portion and 20-50 weight portion, the purple potato after step f) is handled is hung skin;
H) secondary baking step: 150-240 ℃ of baking 5-15 minute, make hang skin liquid firm hang over surface, cooling;
I) packing, sterilization and quick-frozen step: the purple potato of hanging skin and cooling is vacuumized and the inflated with nitrogen packing, sterilization, quick-frozen.
7. the method for preparing purple potato food, this method may further comprise the steps:
A) material preparation step: light violet potato is cleaned, removes the peel;
B) protect the look step: will remove the peel purple potato and be cut into piece or bar, soak with colour protecting liquid, clean with water rinse again;
C) system mud step: will be in good time through the purple potato boiling of protecting the look processing, toast again to remove part moisture, in system mud machine, purple potato is made uniform mashed potatoes again;
D) transfer sugared step: the pol of using the sugar adjusting mashed potatoes of transferring sugared usefulness;
E) forming step: make through the mashed potatoes of transferring sugar and in forming machine, make suitable shape (for example rugby shape, elliposoidal, oblate sphere etc.) and individual weight;
F) baking procedure: make the purple potato of moulding put into barn,, remove most of moisture, promptly 70-90 ℃ of baking 1-2 hour.
8. the method for claim 7, it may further comprise the steps:
A) material preparation step: select good light violet potato, again this light violet potato is cleaned, removes the peel;
B) protect the look step: will remove the peel purple potato and be cut into piece or bar, soak with colour protecting liquid, clean with water rinse again;
C) system mud step: will be in good time through the purple potato boiling of protecting the look processing, make moisture be controlled at 70-75% 70-90 ℃ of baking again, in system mud machine, purple potato is made uniform mashed potatoes again;
D) transfer sugared step: the pol of using the sugar adjusting mashed potatoes of transferring sugared usefulness;
E) forming step: make through the mashed potatoes of transferring sugar and in forming machine, make suitable shape (for example rugby shape, elliposoidal, oblate sphere etc.) and individual weight;
F) baking procedure: make the purple potato of moulding put into barn,, remove most of moisture 70-90 ℃ of baking 1-2 hour;
And optional,
G) hang the skin step: use the extension leather material soup of the water of the purple potato of the red bean paste that comprises the 20-70 weight portion, 10-30 weight portion and 20-50 weight portion, the purple potato after step f) is handled is hung skin;
H) secondary baking step: 150-240 ℃ of baking 5-15 minute, make hang skin liquid firm hang over surface, cooling;
I) packing, sterilization and quick-frozen step: the purple potato of hanging skin and cooling is vacuumized and the inflated with nitrogen packing, sterilization, quick-frozen.
9. each method of claim 7-8, wherein said purple potato food comprises purple potato, protects the citric acid of look effective dose, protects the edible salt (sodium chloride) of look effective dose, the sugar of transferring the pol effective dose and optional extension leather material, and wherein moisture is lower than 30wt%.
10. each method of claim 7-9, wherein:
The sugar of described accent pol effective dose is the liquid glucose of 50～70% sucrose, maltose or xylitol; And/or
The sugar of described accent pol effective dose with the sugar degree regulation of mashed potatoes in the scope of 30-50%.
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